Description
We produced Peach Sour using a sour mash technique. We encouraged the naturally occurring wild yeast and bacteria that come in with the organic barley and wheat to spontaneously ferment at warm temperatures over a three day period. Fermentation was completed in stainless and racked to a 1,000 gallon Foeder (large oak barrel) for aging. After being on the wood for two months, we added 200 pounds of fresh peaches and allowed it to age another 12 months before packaging it for you. We hope you enjoy!
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Estimate based on the Widmark formula. Indicative only, does not replace a breathalyzer.
⚠️ Alcohol abuse is dangerous for your health. Drink responsibly.
Legal limit France: 0.5 g/L (0.2 g/L for new drivers).
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